Lemon and dill is my favorite combination for a tangy, bright hummus, but adding beets to make this Beet Hummus with Lemon & Dill has completely changed the game for me. Not only is the spread bright pink and gorgeous, but its flavor is unmatched. Plus, it’s always fun to serve at a party for a visually stunning and very delicious spread. You can use this as a base for toasts, a dip on a platter, a paring for crisp and crunchy veggies, or eat it straight from the spoon. No matter how you eat it, the gorgeous color and herby, bright flavor will not disappoint!
Table of contents
What is hummus traditionally made of, and why is this lemon beet hummus different?
Hummus is originally from the Middle East and is traditionally made with chickpeas and tahini (a paste made from toasted sesame seeds), and the occasional addition of garlic, lemon juice and olive oil. This beet-pink hummus is different because, well, it’s made with beets! This recipe keeps the traditional ingredients, like chickpeas and tahini, but the beets add an earthy note that is completely addicting. The addition of dill is also unique here too. It’s the perfect herb to pair with this rich, creamy and complex beet hummus.
What ingredients you will need for this beet hummus
- 1 large red beet, 175 grams
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil plus more for drizzling
- 1/4 cup fresh dill plus more for garnish
- 2 cloves garlic
- 3 tablespoons freshly squeezed lemon juice, about 1 lemon
- 1/2 teaspoon Diamond Crystal kosher salt
Method for this lemon beet hummus recipe
This is my favorite kind of method. Only a few steps, and then you’re done!
Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast until fork tender. 30-45 minutes.
Rinse the chickpeas well and remove the skins. When the beet is out of the oven, let cool and cut into chunks.
Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to the food processor. Process until smooth and season with the salt, adding more as preferred. Process again for 1-2 minutes or until the hummus is smooth.
To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.
How to store beet hummus
This hummus is best kept in a sealable jar in the fridge. It will keep for up to seven days if the seal is air-tight.
I recommend using either a mason jar or my favorite glass jars from Amazon.
Looking for other spreads?
Here are a few that the blog is loving:
And that’s it for this Beet Hummus with Lemon and Dill! I hope you love the color as much as I do.
If you do make this, please tag me on Instagram or Pinterest, I would love to see! PS if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
And of course leave a comment if you have any questions! You all know this is the best place to reach me.
Beet Hummus with Lemon & Dill
Equipment
- 1 small food processor
Ingredients
- 1 large red beet 175 grams
- 1 15 ounce can of chickpeas drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil plus more for drizzling
- 1/4 cup fresh dill plus more for garnish
- 2 cloves garlic
- 3 tablespoons freshly squeezed lemon juice about 1 lemon
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast until fork tender. 30-45 minutes.
- Rinse the chickpeas well and remove the skins.
- When the beet is out of the oven, let cool and cut into chunks.
- Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to the food processor. Process until smooth and season with the salt, adding more as preferred.
- Process again for 1-2 minutes or until the hummus is smooth.
- To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.
